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Recipe: Frosted German - Chocolate Brownies
Similar Categories: Frosted, German, Chocolate, Brownies
4 oz. bar sweet chocolate (such as Baker's German's) broken up
1 stick butter or margarine, softened
2/3 cup sugar
2 eggs, at room temperature
1 tsp. vanilla extract
3/4 cup flour
FROSTING:
1/2 cup sweetened condensed milk
1/2 stick butter or margarine
Yolks from 2 eggs
1 cup sweetened flaked coconut
1/2 cup pecans, coarsely chopped
1/2 tsp. vanilla extract
Heat oven to 350. Line an 8" square pan with foil, letting ends extend
above pan on 2 sides. Lightly grease foil in pan. Melt chocolate in microwave
or a small saucepan over very low heat. Beat butter and sugar in a
medium-size bowl with electric mixer on high speed until pale and fluffy, about 2
minutes. Beat in eggs one at a time, then the melted chocolate and vanilla. Stir
in flour, just until blended. Spread batter in lined pan. Bake 25-30
minutes until a pick inserted in center comes out with a moist crumb. Cool in pan
on wire rack.
Frosting: Put sweetened condensed milk, butter and egg yolks in a
medium-size saucepan. Stirring constantly, bring to a simmer over medium-low heat.
Cook and stir 4 minutes or until thick as mayonnaise. Stir in flaked coconut,
chopped pecans and vanilla extract. Cool, stirring occasionally, 5 minutes
or until thick enough to spread. Spread frosting over cooled brownie.
Refrigerate about 30 minutes until frosting is firm. Lift foil by ends onto
cutting board. Cut brownies in bars.
1 stick butter or margarine, softened
2/3 cup sugar
2 eggs, at room temperature
1 tsp. vanilla extract
3/4 cup flour
FROSTING:
1/2 cup sweetened condensed milk
1/2 stick butter or margarine
Yolks from 2 eggs
1 cup sweetened flaked coconut
1/2 cup pecans, coarsely chopped
1/2 tsp. vanilla extract
Heat oven to 350. Line an 8" square pan with foil, letting ends extend
above pan on 2 sides. Lightly grease foil in pan. Melt chocolate in microwave
or a small saucepan over very low heat. Beat butter and sugar in a
medium-size bowl with electric mixer on high speed until pale and fluffy, about 2
minutes. Beat in eggs one at a time, then the melted chocolate and vanilla. Stir
in flour, just until blended. Spread batter in lined pan. Bake 25-30
minutes until a pick inserted in center comes out with a moist crumb. Cool in pan
on wire rack.
Frosting: Put sweetened condensed milk, butter and egg yolks in a
medium-size saucepan. Stirring constantly, bring to a simmer over medium-low heat.
Cook and stir 4 minutes or until thick as mayonnaise. Stir in flaked coconut,
chopped pecans and vanilla extract. Cool, stirring occasionally, 5 minutes
or until thick enough to spread. Spread frosting over cooled brownie.
Refrigerate about 30 minutes until frosting is firm. Lift foil by ends onto
cutting board. Cut brownies in bars.
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